Mexi Stir Fry

This meal incorporates everything I love- spicy, nutritious and simple to make.  It has definitely become a staple in my house, I'm sure it will steal your heart as well. 

Ingredients:

1 garlic clove minced

1/2 onion chopped

1 bell pepper (any color) chopped

1 handfull fresh cilantro chopped

2 chicken breasts chop them in half long the long way to help cook faster

1 can black beans

1/2 cup frozen white corn thawed

1/2 Jalapeño Seeded or non-seeded depending on how brave you are!

1 Avocado

Shredded cheddar or jack cheese optional

Rice brown or white

Spices:

Seasoned salt  season as desired

Chili powder 3 tablespoons

Cumin  1 tablespoon

Hot sauce to flavor I prefer Cholula

Oil   I prefer extra virgin olive oil for health factors, but any will do.  

Making the meal:

Coat a saucepan with oil and over medium heat add the chicken.  Add a little seasoned salt. Chicken should take around 10 minutes to cook through.  As it's turning white, start shredding it into thin bite size strips.  If it's cooked, it should easily tear with a firm pull with a fork.  Once this is shredded & cooked through, remove from heat and set aside.

In the same pan, add a little more oil and add in onions.  Cook these until translucent- 2 to 3 minutes.  Once these are done add your bell peppers, jalapeño, garlic.  Let these cook for another 2 to 3 minutes until bell peppers start to soften.  

Add the chicken, corn, black beans, cilantro and all spices in.  Let this cook 5 minutes, allowing time for all of the flavors to blend together.

Remove from heat and serve on top of rice with cheese & sliced avocado!  Add some more veggies on the side as I did for extra nutritious goodness.

Happy Lent!  Don't give up any of this, it's not worth it!!